Zucchini has to be one of my favorite summer vegetables and this weekend I was in luck as the farmers market was overflowing with them! Of all of the many things that there are to do with zucchini, the one that I keep coming back to time and time again is the classic zucchini bread which I end up making at least once every summer. The farmers market was also full of fresh local blueberries that I could not resist picking up and I knew what I was going to have to use them in, a blueberry zucchini bread! For the recipe, I started out with my basic zucchini bread recipe and added blueberries. Nice and simple eh? I really enjoy this zucchini bread recipe as it always comes out nice and light a moist and good! Some of the things that I like about this recipe include the use of the whole wheat flour and the vanilla yogurt to cut down on the amount of oil that is needed. I tend to use a mix of green and yellow zucchini to give the cake a nice mixture of colours and this year, with the addition of the blueberries the bread was even more colourful that usual. This blueberry zucchini bread is a perfect celebration of summers bounty and I am looking forward to enjoying it for breakfasts for the rest of the week!
Blueberry Zucchini Bread
ingredients
- 1 1/2 cups zucchini (grated, squeezed and drained)
- 3/4 cup brown sugar
- 1/4 cup oil
- 1/2 cup vanilla yogurt
- 1 egg
- 1 cup all purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup blueberries
- 1/2 cup pecans (chopped)
directions
- Mix the zucchini, sugar, oil, yogurt and egg in a bowl.
- Mix the flours, baking soda, baking powder, salt and cinnamon in a bowl.
- Mix the wet and dry ingredients.
- Mix in the blueberries and pecans.
- Pour the batter into a greased 9×5 inch loaf pan.
- Bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 50-70 minutes.
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I haven't even read this post but by golly, Kevin, I love the picture. What app/lens/pshop whatever are you using?
It almost looks like Mardi Gras bread with all those flecks of purple, green and gold!
Oh yeah. That's going to happen. Looks delicious, Kevin.
Omg, I have to make this. It looks sooo yummy!
So so pretty!! Fabulous summer bread!
Gorgeous! I just stocked my fridge with organic zucchini & blueberries, and now I know exactly what I'm going to be making :). Thanks for a great recipe, Kevin!
Beautiful colors, Kevin. Just stumbled onto your blog, and I love it…
That bread looks amazing!!
Hi Kevin,
Your blueberry zucchini bread looks fabulous … the color of blueberry with the bread looks so inviting…
i have realized food is not just about taste but also the texture and color it presents…
as a vegetarian i have been experimenting with various ingredients to bring out the best in color and taste…
i have suddenly got a lot of interest in baking which is new to me.. your blog is awesome i am going check out every vegetarian recipe
thanks for this wonderfull post… if you get time do visit my blog
Satya
http://www.superyummyrecipes.com
Really good recipe! My family's favorite! I have tried many recipes looking for a great zucchini and this one is the best. Bread will freeze well, and keep in refrigerator for weeks for a good taste after all, that was I did.
How cool is your zucchini cake-way cool. Looks delightful.
The blueberries look so vibrant in this bread. I was at the Farmers Market this weekend and bought a beautiful basket of blueberries. Instead of throwing them in my oatmeal, I'll be making this bread.
Delicioso tiene que estar esto, se ve muy rico. saludos
What a fabulous combination! So tempting I could lick my screen…
Cheers,
Rosa
I love this bread especially with your healthifications!
I never thought to make a blueberry version of zucchini bread before. This looks great!
I love blueberries and this zucchini bread look delicious! Lovely and georgeous pictures Kevin, I love your recipes,xx gloria
I will be making this… maybe even throw some chocolate chips in there…
What a nice combination, I wouuld not have thought to pair those together, great idea!
Thanks for the great idea! These are 2 things I have in abundance and have been trying to use them in different ways. Great idea to combine the two! Can hardly wait to try!
Love this bread! I've made blueberry lemon bread before, but never thought to add blueberries to zucchini – yum!
Thanks Kevin!
I really love your recipe and I will definitely bake it.
Great combination of ingredients and colours ♥
fruit and veggies all in a pretty (and delicious!) loaf? love it! i have everything for this in my fridge, i just have to keep my hubby out of the blueberries long enough to make it 🙂
Gorgeous bread!
Nice choice to add blueberries! Adds a great color too.
I have a bumber crop of zucchini as well as blueberries (the blueberries have taken over MN this year – yay!). This is so different from my zucchini recipe – I have to try it – love the addition of yogurt – love the moist crumb… love the color… getting redundant with the word "love."
Oh my, I am going to make this and have some for breakfast. I love your recipes.
What a great way to use some lovely seasonal produce! I love using whole wheat flour and yogurt in quickbreads, too.
That is one spectacular looking zucchini bread. Too bad I just gobbled up the blueberries I just picked up at the farmers market. Guess I'll just have to be there early on Saturday.
BTW, congratulations on being chosen as one of the top 45 cooking blogs – well deserved.
So, what you're saying is that this bread is healthy and good for you, right? We are totes making this!!!
It looks delicious and will be getting some zucchini at the farmer's market! You have a great blog!
A-M-A-Z-I-N-G!
I never would have thought of putting those together AND using the yellow and green zucchini, it looks fantastic, I am totally going to make this!
Just stumbled upon your blog. The picture looks amazing.
Was this your first time making this bread?
I can't wait to make this.Thank you for sharing this recipe..
That bread looks so festive with all the color from the blueberries 🙂
Great picture and it looks O so yummy!
The color of the blueberries are distinctive. Beautiful, actually…..
I get the distinct idea the bllueberry zucchini bread is being made all over the world.
The color of the blueberries are distinctive. Beautiful, actually…..
I get the distinct idea the bllueberry zucchini bread is being made all over the world.
Made it this weekend after a trip to the farmer's market. Was absolutely delicious! So moist. Thank you!
This looks delicious! I have never thought to add blueberries to my zucchini bread but I am definitely trying it for my next batch!
I've been looking for a good zucchini bread recipe, but with blueberries too? I'm trying this NOW.
Kevin, this recipe is wonderful! I baked it this morning and took a bite of it 15 minutes ago. I only had a cup of shredded zucchini (green) which I peeled (don't think I was supposed to) and instead of pecans, I used pistachios and almonds since that's what I had on hand. Can't wait to eat this with my fruit smoothies for breakfast the rest of the week.
Hi Kevin
I hope you are OK.
Made your zucchini bread and posted today. I`ll be baking it many more times. Many thanks, great recipe.
Have a great weekend ♥
That is, quite possibly the most beautiful loaf of bread I've ever seen.
Re: the vanilla yogurt – what percentage of fat? I usually buy Liberty Svelte Organic Yogurt – it's basically 0%. Does 2% work?
Anonymous: 2% yogurt works great and it is what I normally use here.
Made this tonight!! Haven't even tasted it yet but I can tell you my house smells FANTASTIC!
I made this with plain yogurt this weekend and it turned out fantastic.
Thank you for the lovely zucchini blueberry bread recipe! I have been searching for healthy breads that my 6 year old can eat in the car. I made your bread yesterday and it came out beautiful. I have a question about adding more flavor to the bread. I could not add nuts (nut free school)and used a little less cinnamon (not a big fan). My cousin suggested I add some lemon zest and brown sugar on top for the kids. I was thinking some nutmeg. What do you think about lemon zest with cinnamon??? Thanks for your help with this.
Michelle Taupier: Glad you enjoyed it! Lemon and blueberry is a fabulous combo and it would definitely work in this bread!
Kevin, your blog is awesome! You have yet to steer me in the wrong cooking direction. I simply love every single recipe..and my pinterest boards are bascially all Kevin recipes. Thank you for all that you do.
Great stuff, we were looking for a new recipe to try and ran across your blog. Very yummie! May just have to try this dish. Thanks for sharing
Any suggestions for yogurt substitutes to veganize this? Would soy milk with a drop of vinegar serve the same purpose?
Anonymous: Applesauce would be a great substitute!
Do you think this would work for muffins?
Anonymous: Yes these would work as muffins! The baking time would be closer to 20 minutes in muffin form.
Kevin, I made these as muffins and they are the BEST darn muffins I have ever made/eaten! My bake time was about 30 minutes at 375. Thanks for this wonderful recipe!
I've made this recipe twice now. Once as bread, the other as muffins. It turned out wonderfully both times. Thanks for the recipe, it's definitely a keeper!
That's beautiful! I'll have to make these soon, thanks for the recipe!
Just sliced into the loaf I baked this morning. A beautiful looking bread and the taste is fabulous! It's still a bit warm to cut, which may explain why it's crumbling a bit. But I'll be making this one again. I keep forgetting to buy more unbleached flour (Bob's Red Mill) so used 1-3/4 c of whole wheat pastry flour and added a tsp of vanilla to the plain yogurt and used local walnuts. Definitely not dry so I may just stick with it this way. And, thinking back, except for the vanilla, sugar, cinnamon, oil, bp and salt, everything's local! Thanks for the recipe!
I was wondering if you could use coconut flour almond flour for this recipe so it would be more Paleo or keto?
I have not tried this with coconut flour. I would start with 1/2 cup of coconut flour and 6 eggs if I were to try it.